Categories: Japanese, chicken, grilled

Ingredients

• 1 1/2 pound chicken thighs
• 2 leeks
• 1 1/3 pounds ground chicken
• 1/3 cup sesame seeds
• 1/3 cup cornstarch
• 2 tablespoons miso
• 2 eggs
• 1 1/2 tablespoon sugar
• 3 tablespoons teriyaki

Directions

1. Cut chicken into bite-sized chunks and 1 leek into 1 inch lengths, arrange on a skewer alternating.

2. Mix the eggs, sesame seeds, miso, cornstarch, leek (finely sliced) and ground chicken.

3. Using ur hands (covered in olive oil), form 1 inch meatballs and skewer those on a separate stick.

4. Place a sheet of parchment paper on a frying pan over med heat and add the kebabs (or you can broil them on foil).

5. Cook 5-10 min, flip and cook another 5-10 min (coat one side with sauce before…and then the other side after flipping).

6. You can also skewer veggies (such as asparagus, peppers, mushrooms) and broil those (without sauce) for 5 min on each side.

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